Lenten cakes - 10 step-by-step homemade recipes

A reason for a holiday and delicious desserts can always be found, even in Lent. So that you do not have to break your diet and give up sweets, we have selected 10 recipes for great lean cakes.

Lean chocolate cake - a very simple and quick recipe

A wonderful lean cake for a family tea party. Chocolate lovers will definitely appreciate it. It is prepared simply from a minimal set of products.

Cooking time: 75 minutes

Cooking time: 25 minutes

Servings: 6.

• 
  In a bowl, combine the sifted flour, cocoa, sugar, and baking powder.
• 
  In a separate bowl, combine water and sunflower oil.
• 
  Mix dry and liquid ingredients together.
• 
  The consistency of the dough should be like thick sour cream.
• 
  Cover the form with baking paper, put the dough in it.
• 
  Bake the chocolate cake in an oven preheated to 180 degrees for 45-50 minutes. If desired, cover the cake with icing or jam before serving.

Bon Appetit!

Lean Carrot Cake with Walnuts

An original and delicious cake. Thanks to the carrots, the dessert has a pleasant orange color and a sweet taste. The cooking recipe is incredibly simple, which allows even a schoolchild to cope with it.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Wheat flour - 150 gr.
• Vegetable oil - 8 tablespoons
• Sugar - 1 tbsp.
• Juice with pulp - 1 tbsp.
• Walnuts - 100 gr.
• Carrots - 150 gr.
• Baking powder for dough - 10 gr.
• Vanillin to taste.
• Salt - 1 pinch

Cooking process:

1. Dry the nuts in the oven, then chop with a knife or chop them in a blender.
2. Mix sugar with vegetable oil.
3. Pour the juice into the mixture. It can be any juice that matches your taste with carrots.
4. Wash the carrots, peel and grate on a fine grater.
5. Place the carrots and nuts in a bowl and stir.
6. Sift flour, mix with baking powder and vanilla. Pour this mixture into a bowl and knead the dough.
7. Put the dough in a mold, bake the cake at 200 degrees for 40 minutes.
8. Cool the finished cake, decorate to your liking and serve with tea.

Bon Appetit!

Delicate and exotic coconut cake at home

Delicate and exotic dessert that can be prepared even during fasting. This cake combines flaky cakes and light coconut cream. How to cook this weightless miracle, you will learn from our recipe.

Cooking time: 6 o'clock.

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• Flour - 400 gr.
• Vegetable oil - 100 ml.
• Water - 440 ml.
• Vinegar - 1 tablespoon
• Salt - 1 pinch
• Soda - 0.5 tsp
• Coconut milk - 400 ml.
• Sugar - 6 tablespoons
• Vanilla sugar - 1 pack.
• Coconut flakes - 4 tablespoons

Cooking process:

1. First, prepare the cream. Pour coconut milk and 300 milliliters of water into a saucepan, add coconut flakes. Mix and bring the ingredients to a boil, remove the pan from heat and let it brew for 10 minutes.
2. Pour some coconut milk and mix with 50 grams of flour. Pour the resulting mass back into the pan and stir.
3. Boil the cream over low heat until thick, then pour into a bowl, cover with cling film and let cool.
4. Now you can proceed to kneading the dough. Sift flour into a bowl, add a pinch of salt and soda, slaked with vinegar.
5. Pour a little water and vegetable oil into a bowl of flour, mix the ingredients until fine crumbs.
6. Pour in the remaining water and knead into an elastic dough. Divide the dough into 10-12 equal parts, cover them with cling film and place in the refrigerator for 30 minutes.
7. Roll each piece of dough into a thin round cake, prick them with a fork and bake in the oven at 200 degrees for 5-7 minutes.
8. Cut the finished cakes to an even round shape. Chop the cuttings into crumbs, they will be needed to decorate the cake.
9. Brush the cakes with cooled coconut cream.
10. Spread cream on the top and sides of the cake, sprinkle with crumbs. Place the coconut cake in the refrigerator for 4-6 hours to soak, then serve a delicious dessert with coffee or tea.

Bon Appetit!

Lean orange juice cake

A cake recipe for all occasions: for a regular day and in fasting. Many will love its fresh orange flavor and aroma. You can choose the cream for the cake to your liking.

Cooking time: 90 minutes

Cooking time: 50 minutes

Servings: 8.

Ingredients:

• Orange juice - 200 ml.
• Orange - 1 pc.
• Wheat flour - 290 gr.
• Vegetable oil - 100 ml.
• Sugar - 200 gr.
• Wine vinegar - 40 ml.
• Vanilla essence - 1 tsp
• Soda - 1.5 tsp
• Salt - 1 pinch

Cooking process:

1. Sift flour, add a pinch of salt, mix.
2. Wash the orange, dry it and grate the zest on a fine grater. For the cake, you need 3 tablespoons of zest.
3. Pour orange juice into a bowl, add sugar and stir. Then add orange zest, vanilla essence, vegetable oil and wine vinegar, mix well.
4. Combine dry and liquid ingredients, beat on low mixer speed until smooth.
5. Dissolve baking soda in 3 tablespoons of orange juice and pour this mixture into the dough, mix with quick movements. After that, the dough will brighten and slightly increase in volume.
6. Grease a baking dish with vegetable oil, put the dough into it. Bake the cake in the oven at 180 degrees for 35-40 minutes. Then turn off the oven, open the door slightly and let the cake stand for 5 minutes.
7. After that, remove the cake from the mold, place on the wire rack and cool completely.
8. Cut the sponge cake in two, brush with cream and decorate to your liking.

Bon Appetit!

Delicious cake with semolina cream without adding eggs and milk

If you want to please yourself with something sweet during the post, then pay attention to this recipe. The cake dough is kneaded without using eggs and milk, and the cream is prepared on the basis of semolina.

Cooking time: 4-5 hours.

Cooking time: 50 minutes

Servings: 6.

Ingredients:

• Flour - 8-9 tablespoons
• Sunflower oil - 50 ml.
• Sugar - 5 tablespoons
• Soda - 2 gr.
• Citric acid - 0.5 tsp
• Water - 0.5-1 tbsp.
• Cocoa - 2 tablespoons
• For the cream:
• Semolina - 3 tbsp.
• Jam - 4-5 tbsp.
• Decorative sugar dusting - for decoration.

Cooking process:

1. Pour sugar and flour into a bowl, mix.
2. Add sunflower oil, baking soda, citric acid and pour in as much water as the dough takes. It should be slightly thicker than the pancake dough.
3. Divide the dough into three parts. Pour the two white pieces into molds and place in an oven preheated to 180 degrees. In the third part of the dough, stir in cocoa, also put it in a mold and send to the oven.
4. For the cream, take a small saucepan, pour a little water into it, add the semolina and boil the liquid porridge. Then add jam, stir and remove from heat.
5. Fold the finished cakes on top of each other, coat them with cream. Cover the sides and top of the cake with semolina, and decorate the cake with sugar sprinkles. Place the cake in the refrigerator for 3-4 hours to soak.

Bon Appetit!

A step-by-step recipe for making a lean Napoleon cake

You will even enjoy fasting and dieting with this wonderful dessert.There are no eggs or milk in this cake, but in taste it can rival the traditional "Napoleon" and will also decorate a festive table well.

Cooking time: 9 o'clock.

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• For the test:
• Mineral water - 200 ml.
• Vegetable oil - 200 ml.
• Flour - 3-3.5 tbsp.
• Salt - 1/3 tsp
• For the cream:
• Orange juice - 1 l.
• Semolina - 1 tbsp.
• Sugar - 1 tbsp.
• Almonds - 50 gr.

Cooking process:

1. Pour vegetable oil and mineral water into the bowl of a food processor, add flour and salt.
2. Use a food processor to knead the dough.
3. Divide the dough into 10 equal pieces and place them in the refrigerator for half an hour.
4. Then roll out the thin cakes directly on baking paper.
5. Cut the cakes immediately one at a time. Puncture with a fork on the test.
6. Bake the cakes at 180-200 degrees for 5-7 minutes.
7. Pour sugar and chopped nuts into a saucepan. Pour in the juice.
8. Bring the contents of the saucepan to a boil, then add the semolina little by little, stir.
9. Remove the pan from heat, cool the cream and whisk with a blender.
10. Smear the cakes with cream and stack them on top of each other. Grind one cake into crumbs and sprinkle on the cake.
11. Place the cake in the refrigerator for soaking for 6-8 hours. Lenten Napoleon turns out to be soft and rather juicy.

Bon Appetit!

A quick and easy lean cookie cutter cake without baking

An inexpensive and delicious cake that can be made during fasting. Dessert will also come in handy if you don't have an oven or the desire to tinker with dough. The cake is tasty and sweet, and the lean icing goes very well with it.

Cooking time: 4.5 hours.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• For the cake:
• Lean cookies - 120 gr.
• Sugar - 1 tbsp.
• Water - 1 tbsp.
• Wheat flour - 2 tablespoons
• Chocolate - 60 gr.
• For glaze:
• Starch - 1 tablespoon
• Cocoa - 3 tablespoons
• Powdered sugar - 3 tablespoons
• Water - 3-6 tablespoons

Cooking process:

1. Pour water into a saucepan, add sugar, stir and put on fire.
2. Sift the flour and fry in a dry frying pan until golden brown, stirring constantly. Add flour and chocolate wedges to a saucepan, stir until smooth. Then break up the cookies and transfer them to a saucepan.
3. Stir the contents of the pot. Cover the form with cling film and put the chocolate-sand mass into it. Fold the edges of the film up and place the mold in the freezer for a couple of hours.
4. Prepare the icing. Pour water into a saucepan, add starch, cocoa and powdered sugar into it.
5. Bring the frosting to a boil, remove the pan from the heat and cool the contents.
6. Remove the cake from the freezer, transfer it to a flat dish and cover with icing. To soak the cake, place it in the refrigerator for a couple of hours.

Bon Appetit!

How to make a lean honey cake without adding eggs?

We present you a lean version of everyone's favorite "Medovik". It is very similar to its original, although the composition of the ingredients is not quite usual. Flaxseed replaces eggs, honey and brown sugar add stunning flavor and caramel color to the cake.

Cooking time: 9 o'clock.

Cooking time: 50 minutes

Servings: 10.

Ingredients:

• For the test:
• Flax seed - 20 gr.
• Water - 6 tablespoons
• Honey - 100 ml.
• Brown sugar - 100 gr.
• Coconut oil - 80 gr.
• Wheat flour - 360 gr.
• Baking powder for dough - 1 tsp.
• Salt - 1/8 tsp
• For the cream:
• Cashew nuts - 300 gr.
• Coconut oil - 30 gr.
• Coconut milk - 200 ml.
• Honey - 100 ml.
• Lemon juice - 60 ml.

Cooking process:

1. Soak cashews in water for 6-8 hours.
2. Grind the flaxseed in a coffee grinder. Mix flaxseed flour with 6 tablespoons of water and leave to swell.
3. In a saucepan, combine honey, brown sugar and coconut oil. Heat the ingredients over medium heat and blend until smooth. Then cool the resulting mass and add the swollen flaxseed flour to it.
4. In a separate bowl, combine flour, salt, and baking powder. Add the resulting mixture to the honey-coconut mass and mix.
5. Knead a soft and pliable dough. Wrap it in plastic wrap and refrigerate for an hour.
6. During this time, you can prepare the cream.Melt the coconut oil. Drain the cashews, rinse the nuts under running water, and combine with honey, lemon juice, and melted butter.
7. Whisk the ingredients with a blender until a thick white cream is formed.
8. Remove the dough from the refrigerator and divide into 5 pieces. Roll each piece on parchment into a thin layer. Bake the cakes at 180 degrees for 5-7 minutes.
9. While the cakes are hot, cut them to one size. Fold the cakes in a pile and coat with cream. Chop the cuttings into crumbs and sprinkle the cake with it.
10. Leave the cake at room temperature for 2 hours, then refrigerate for 6 hours to soak. The cake turns out to be very tender and fragrant.

Bon Appetit!

Lenten cake "Prague"

Cake "Prague" is a classic of Soviet cuisine, which does not lose its relevance over the years. This is a delicious chocolate cake for weekdays and holidays. Many people love it not only for its taste, but also for its ease of preparation.

Cooking time: 10 hours.

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• For biscuit:
• Flour - 240 gr.
• Sugar - 150 gr.
• Cocoa - 50 gr.
• Flax seed - 2 tablespoons
• Water - 300 ml.
• Vegetable oil - 50 ml.
• Baking soda - 1 tsp
• Salt - 0.5 tsp
• For the cream:
• Sugar - 100 gr.
• Water - 300 ml.
• Semolina - 40 gr.
• Bitter chocolate - 100 gr.
• For glaze:
• Vegetable oil - 30 ml.
• Chocolate - 100 gr.

Cooking process:

1. Combine sifted flour, cocoa, baking soda, salt and sugar. Pour flax seeds with 40-70 milliliters of boiling water and leave for an hour, then grind them with a blender.
2. Add vegetable oil, remaining water and crushed flax seeds to the dry ingredients, knead into a homogeneous dough.
3. Put the dough in a baking dish and bake at 180 degrees for 45-60 minutes. Cool the biscuit completely and cut into two cakes.
4. Cook the cream. Pour water into a saucepan, bring it to a boil, then add semolina in a thin stream and cook until thickened. Add sugar at the end, stir. Remove the pan from the heat, put the chocolate in the hot semolina and stir the cream until it is completely dissolved. If desired, you can whip the cream with a blender.
5. Coat the cakes with cream, stack them on top of each other.
6. Prepare the icing. Melt a bar of chocolate in a water bath, add vegetable oil, stir. Pour icing over the cake and send it to the refrigerator for 7-10 hours to soak.

Bon Appetit!

Delicate lean bird's milk cake that melts in your mouth

An exquisite dessert with vanilla aroma that melts in your mouth. This recipe will allow you to make Bird's Milk Cake suitable for vegans and fasting people.

Cooking time: 6 o'clock.

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• For soufflé:
• Water - 160 ml.
• Agar-agar - 4 tsp
• Sugar - 400 gr.
• Aquafaba - 250 gr.
• Lemon juice - 70 ml.
• For biscuit:
• Flour - 200 gr.
• Starch - 1 tablespoon
• Baking powder for dough - 1 sachet.
• Sugar - 120 gr.
• Lemon zest to taste.
• Vegetable oil - 80 ml.
• Mineral water with gas - 200 ml.
• Salt - 1 pinch
• For glaze:
• Chocolate - 200 gr.

Cooking process:

1. Combine flour, starch, baking powder, sugar and salt, add lemon zest and vegetable oil, stir these ingredients.
2. Then add mineral water to a bowl, mix the dough well.
3. Put the resulting dough in a baking dish. Bake the sponge cake at 180 degrees for 35-40 minutes. Then cool it completely.
4. Pour aquafaba into a deep container, beat it with a mixer until soft peaks, then add sugar and continue beating until the sugar is completely dissolved.
5. Pour water into a saucepan, add agar-agar, sugar and lemon juice. Boil the syrup for 5 minutes from the moment it boils.
6. Pour the agar-agar syrup into the whipped aquafab in a thin stream and stir.
7. Put the resulting mass on a biscuit and refrigerate to solidify. When the soufflé has hardened, gently remove the cake from the mold.
8. Prepare the icing. Melt the chocolate in a water bath. Pour chocolate over the cake and leave until solidified. Then the bird's milk cake can be served with tea.

Bon Appetit!